Roasted vegetable salad with cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Red onions; peeled and quartered |
| 2 | mediums | Zucchini; cubed |
| 1 | small | Eggplant; cubed |
| 2 | mediums | Sweet red peppers; thinly sliced |
| 1 | large | Tomato |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | Dried fennel seeds; crushed |
| ¼ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Salt |
| 9 | ounces | Mozzarella cheese; diced |
| 4 | ounces | Provolone cheese; diced |
| 3 | tablespoons | Balsamic vinegar |
| 2 | tablespoons | Grated parmesan cheese |
Directions
Preheat the oven to 450°. Coat a 9x13" dish with no-stick spray.
Separate the layers of the onion. Cut the tomato into ½" wedges. Add the onion, zucchini, eggplant, red peppers, and tomatoes. Drizzle olive oil over the vegetables. Sprinkle with basil, fennel, pepper, and salt and toss again to mix well.
Roast, stirring occasionally, for 25 to 40 minutes, until the vegetables are tender.
Transfer the vegetables, including juices, to a large bowl. Add the cubed cheese, vinegar, and Parmesan, and toss to mix well.
NOTES : Leftovers are good in a warmed pita pocket! Recipe by: New Vegetarian Cuisine cookbook by Linda Rosenzweig Posted to MC-Recipe Digest by "slt4@..." <slt4@...> on Feb 24, 1998